Krenek Andrea M, Aggarwal Monica, Chung Stephanie T, Courville Amber B, Guo Juen, Mathews Anne
Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA.
National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD 20892, USA.
Nutrients. 2025 Mar 25;17(7):1132. doi: 10.3390/nu17071132.
: Culinary medicine (CM) interventions in teaching kitchens have emerged as novel approaches for influencing dietary behaviors, but their efficacy, content, and delivery vary. : The effects of a virtual vegan CM intervention on behavioral determinants, cooking competencies, diet quality, and skin carotenoid status were assessed. : This analysis from a 9-week randomized crossover study evaluated behavioral survey assessments, Whole Plant Food Density (WPFD) as a diet quality indicator utilizing Automated Self-Administered 24 h Dietary Recall data, and skin carotenoid status (SCS) via pressure-mediated reflection spectroscopy at multiple timepoints. Adults at ≥5% atherosclerotic cardiovascular disease (ASCVD) risk followed a vegan diet pattern that was high or low in extra virgin olive oil (EVOO) for 4 weeks each with weekly virtual cooking classes, separated by a 1-week washout period. Qualitative feedback was collected for thematic analysis. : In 40 participants (75% female; body mass index, 32 ± 7 kg/m; age, 64 ± 9 years mean ± SD), perceived control over trajectory of heart disease, knowledge of lifestyle behaviors for heart health, and confidence in cooking skills and preparing a variety of plant-based foods improved post intervention (all ≤ 0.001). WPFD increased by 69-118% from baseline. Greater SCS changes occurred after high-EVOO (+51.4 ± 13.9 mean ± SEM, < 0.001) compared to low-EVOO (+6.0 ± 16.4, = 0.718) diets. : A virtual vegan CM intervention improved dietary behaviors and quality, which was associated with reductions in CVD risk factors. SCS is influenced by EVOO intake, warranting consideration when used to estimate fruit and vegetable intake. The potential impacts of CM on behaviors and health outcomes warrant continued research efforts in medical and public health settings.
烹饪医学（CM）在教学厨房中的干预措施已成为影响饮食行为的新方法，但其效果、内容和实施方式各不相同。评估了虚拟纯素烹饪医学干预对行为决定因素、烹饪能力、饮食质量和皮肤类胡萝卜素状态的影响。这项来自为期9周的随机交叉研究的分析，在多个时间点评估了行为调查评估、利用自动自填式24小时饮食回忆数据得出的全植物性食物密度（WPFD）作为饮食质量指标，以及通过压力介导反射光谱法得出的皮肤类胡萝卜素状态（SCS）。动脉粥样硬化性心血管疾病（ASCVD）风险≥5%的成年人遵循一种纯素饮食模式，该模式中特级初榨橄榄油（EVOO）含量高或低，每种模式持续4周，每周有虚拟烹饪课程，中间间隔1周的洗脱期。收集定性反馈进行主题分析。在40名参与者（75%为女性；体重指数，32±7kg/m²；年龄，64±9岁，均值±标准差）中，干预后对心脏病病程的感知控制、心脏健康生活方式行为的知识以及烹饪技能和准备各种植物性食物的信心均有所改善（均P≤0.001）。WPFD较基线水平增加了69 - 118%。与低EVOO饮食（+6.0±16.4，P = 0.718）相比，高EVOO饮食后SCS变化更大（+51.4±13.9，均值±标准误，P<0.001）。虚拟纯素烹饪医学干预改善了饮食行为和质量，这与心血管疾病风险因素的降低有关。SCS受EVOO摄入量影响，在用于估计水果和蔬菜摄入量时值得考虑。烹饪医学对行为和健康结果潜在影响值得在医学和公共卫生环境中继续进行研究。
